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August 2, 2013
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Recipes Using Grapes

Frosted Grapes

Green or red seedless grapes

Wash grapes and remove stems. Drain on paper toweling. Freeze in a single layer. When frozen, transfer to plastic bag or other container. Great snack for a hot day.
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Grape Jell-O Salad

2 sm. boxes sugar free lemon Jell-O
1/2 c. red grapes, sliced
1/2 c. white grapes, sliced
1 (8 oz.) container Cool Whip
1 (3 oz.) pkg. cream cheese
1/4 c. sugar
2 c. boiling water
2 c. cold water

Dissolve Jell-O in boiling water, then add cold water. Reserve 1/2 cup Jell-O. Pour remainder into 9x13 inch glass baking dish or other container. Chill until just beginning to be firm 1/2 hour to 1 hour. Mix grapes into chilled Jell-O. Chill until firm, about another hour. Mix reserved Jell-O, Cool Whip, cream cheese and sugar with electric mixer until smooth. Spread over chilled Jell-O.
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Cantaloupe and Grape Jell-O Salad

1 small package lemon Jell-O
2 c. hot water
2 tbsp. lemon juice
1 c. cantaloupe, diced
8 grapes, green

Dissolve Jell-O in hot water. Cool. Combine diced cantaloupe and grapes in individual molds. Pour gelatin mixture into molds. Allow to set overnight.
Makes 4 Servings
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Rice Salad with Grapes

1 c. sour cream
5 tbsp. brown sugar
1/2 tsp. cinnamon
2-1/2 c. seedless grapes, cut in halves
2 c. cold, cooked rice

Combine sour cream, brown sugar and cinnamon, refrigerate until well blended. Just before serving. fold in grapes and rice. Spoon onto lettuce leaves. Garnish with crab apples, if you wish.
Makes 6 servings.
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Frozen Fruit Salad

3 oz. pkg. strawberry flavored gelatin
1 c. boiling water
6 oz. can frozen pink lemonade concentrate
8 oz. container frozen whipped topping, thawed
16 oz. can peach slices, drained
3/4 c. seedless grapes, green
2 bananas sliced 1 inch thick
1/4 c. maraschino cherries

In large bowl, dissolve gelatin in boiling water; add lemonade concentrate and stir until melted. Chill until slightly thickened, about 45 minutes. Blend in whipped topping, fold in fruit. Pour into a 9 x 5 inch loaf pan. Freeze about 4 hours or until firm. To serve, unmold and garnish with additional fruit, if desired.
Makes 12 servings.
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Broccoli Salad
Makes 6-8 Servings

1 bunch broccoli using just the tips (cut in small pieces)
1/2 lb. bacon (fried crisp and crumbled)
1 c. chopped celery
1 c. chopped green onion
1/2 c. chopped green pepper
1-2 c. green or red grapes

1 c. Miracle Whip salad dressing
1 tbsp. apple vinegar
1/3 c. sugar
3/4 c. pecans

Add just before serving.
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Fruit Salad

1 c. sour cream
1 c. flaked coconut
1 c. Thompson seedless grapes
1 c. banana slices
1 c. miniature marshmallows
1 c. mandarin orange segments
1 c. pineapple chunks

Mix all ingredients together. Refrigerate overnight. Stir again before serving.
Makes 6 servings
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Orange Salad

8 c. shredded lettuce
2 small cans mandarin oranges
1 cup each red and green seedless grapes
2 avocados
1 c. chopped pecans
1 red onion, sliced in rings

Celery Seed Dressing
1/3 c. sugar
1 tsp. salt
1 tsp. dry mustard
1 tbsp. celery seed
1/3 c. vinegar
1 chopped green onion or more
1 c. salad oil

Chill salad. Add dressing before serving.
Makes 8 Servings
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Ambrosia Salad

1 (16 oz.) can mandarin oranges, drained
1 c. pineapple chunks, drained
1 c. flaked coconut
1 1/2 c. miniature marshmallows
1 c. dairy sour cream
1 c. sliced white grapes (optional)
1 sliced banana (optional)

Mix all ingredients together and chill several hours or overnight. Add banana just before serving.
6 to 8 servings.
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Apple and Grape Salad

3/4 c. seedless grapes
3/4 c. apples, diced
1/2 c. celery, diced
1/2 c. walnuts, broken up
1 1/2 tsp. milk
1 tsp. lemon juice
1/4 c. mayonnaise

Gently toss grapes, apples, celery and nuts. Thin mayonnaise with milk. Stir in lemon juice. Add to mixture and toss.
Makes 4 servings.
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Grape Cobbler

6 c. seedless green grapes, washed and cut in half
3/4 c. sugar
3 tbsp. cornstarch
1-1/2 tbsp. lemon juice
1 tbsp. butter

Combine grapes and water to cover in a medium saucepan; cover and cook over medium heat 10 minutes or until grapes are soft. Drain off liquid, reserving grapes in saucepan. Add sugar, cornstarch and lemon juice to saucepan, stirring well. Cook over medium heat, stirring occasionally, until thickened. Stir in butter; pour mixture into pastry shell. Cut slits in top crust to allow steam to escape. Bake at 350 degrees for 30 minutes.
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Chicken Salad with Grapes

2 c. grapes
2 c. chopped chicken
1/2 c. chopped walnuts
1/3 c. chopped celery
1/2 c. Kraft creamy cucumber dressing
1/4 tsp. ginger powder

Combine grapes, chicken, nuts, and celery. Add combined dressing and ginger. Mix lightly. Chill. Serve over lettuce. Garnish with fruits. Use 2 different color grapes.
Makes 4 Servings
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Cauliflower Grape Salad

1 med. head cauliflower
1-1/2 c. green grapes
1/2 c. nut meats

1 c. mayonnaise
1/2 c. sugar
2 tbsp. prepared mustard

Break cauliflower into flowerettes. Wash cauliflower and grapes. Drain well. Add dressing. Refrigerate for 2 hours.
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Sour Cream Grape Salad

3 lbs. seedless grapes
1 carton sour cream
1 c. brown sugar

Wash grapes, stem and dry. Pour cream over grapes, sprinkle with brown sugar; mix well. Refrigerate overnight.
Makes 6-8 Servings
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Mr. Food

The recipes sent out on August 01, 2013 for the Apricot Salad? Do you drain the juice off the crushed pineapple? The recipes sounds delicious.
Thank you. Lois in Grafton

Yes, the pineapple needs to be drained.  I have corrected the recipe for you.
Click Here for Apricot Salad recipe.  

My sister and I are working on a cookie tray for my nephew's wedding this August. I just made a batch of these cookies and they are super
easy and super delish, if you like pistachios (I sure do). Only got about 40 cookies, so I think I'll make another batch tomorrow:

Pistacho Cookies

3 sticks of butter
2 pkgs. of pistachio instant pudding
2-1/2 cups flour
2/3 cup chopped pistachio (or walnuts)
Colored sugar as an option to press or roll in

Preheat oven to 350 degrees. Let butter come to room temperature. Cream the butter with the pudding. Stir in the flour and nuts. Roll in SMALL balls.

Flatten with a glass dipped in the colored sugar -OR- Flatten with a glass dipped in colored sugar and cut with a shaped cookie cutter. Bake for 12 minutes
Donna/Buffalo NY
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Judy in Alaska: I had just printed this exact recipe for the oyster crackers a couple of weeks ago and made it up yesterday for one of the munchie snacks for a party this weekend. The only thing I did differently was bake them for about 10 minutes at 350. I tasted them before I made that decision and felt that they were "unfinished." The baking crisped them up, made them less oily, and infused the flavors. Yes, they really are very good!
MaggieB in AZ

Apricot-Chili Glaze for Chicken

Rich with sweet apricot flavor and the boldness of Asian inspired ingredients, this barbecue sauce is perfect for chicken. Given that this is a somewhat sugary glaze, take care not to allow flare-ups on the grill as this can burn the chicken. Monitored properly, this barbecue sauce will perfectly coat and caramelize on the meat, rendering a most mouthwatering grilled chicken experience. While this sauce works well on most pieces, I recommend using chicken thighs.
Makes a little more than a cup

1/2 cup apricot preserves, substitute with peach if need be
1/4 cup, pureed onion
2 cloves garlic, minced
2 tablespoons chili sauce
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon olive oil
1/2 teaspoon black pepper

In a medium saucepan, heat olive oil. Add pureed onion and cook for 1 minute, stirring constantly. Add garlic and cook for another minute. Add remaining ingredients and allow to bubble up slightly. Reduce heat and simmer through for 5 minutes, stirring often. Once ingredients have formed a glaze-like consistency, remove pan from heat and allow to cool before using.
Bill, Alb
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Robbie's Eggplant Recipes
Artemis Ny requested eggplant recipes in the 7/27 newsletter. Here are two she may enjoy. I certainly have enjoyed the recipes she has shared. These would also work for Sylvia, who needed vegetarian recipes. The first recipe would also work for those wanting a different stuffed pepper recipe. Precise measurements are not needed in either recipe. You can also substitute a package of thawed and well drained spinach for the eggplant in the stuffed pepper recipe.
Robbie IN

Stuffed Peppers with Eggplant

about 5 green or red bell peppers, in halves
1 large eggplant

1/4 cup chopped onions- can also use green onions

1/4 cup chopped fresh tomatoes- or more if desired
3 eggs
1/4 cup Italian style bread crumbs
1/2 lb. grated Parmesan or Romano cheese
1 tbsp. extra virgin olive oil
pinch each basil and oregano
1/4 tsp. garlic powder
salt and pepper, to taste

Remove peel from eggplant and cut into 2 inch chunks; cover with water and cook until tender. Drain well and let dry for 10 minutes. Can also cook in microwave.

Combine grated cheese, eggplant and remaining ingredients (except peppers).

Slice peppers in halves and stuff with eggplant mixture. Rub outside of peppers with a little olive oil. Sprinkle filling with buttered bread crumbs and sprinkle lightly with a little paprika. Bake for 1 hour in a preheated 375°F oven.
Robbie IN

Mexican Eggplant

1 lb eggplant
1 onion, chopped
2 cups fresh tomatoes, chopped
2 cloves garlic, minced
1/3 cup green chilies, diced- can use jalapeno for more spice
1/2 teaspoon basil
1/2 teaspoon cilantro
2 eggs, beaten
1 cup Monterey Jack cheese, grated

Peel and cut the eggplant into 1 inch cubes. Sauté eggplant and onions in olive oil until tender. Combine remaining ingredients, except for the cheese.

Spray a 1 1/2 quart casserole with non stick spray. Cover with foil and bake at 375F for 30 minutes. Remove foil and reduce heat to 350F.

Sprinkle top evenly with grated cheese and continue to bake until cheese melts and becomes bubbly.
Serves 4
Robbie IN
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Cooking Corn
Microwave corn 1 or 2 ears at a time [I did 3 and it worked well]. Do not remove husks or wrap corn in anything...just put the full ears in without husking. Microwave for 4 minutes [this depends on the wattage of your microwave...mine is 1100 watts]. Remove corn using clean dish towel or pot holder. At this point, cut off the wider end of the ear of corn about 1/2” from bottom, using serrated knife. The corn should just slip out of the husk when you take a hold of the tasseled end. If not, try microwaving for another minute or so. Mine turned out well...no silk/stringy mess at all. One ear didn’t want to cooperate with slipping out of the husk but the husk peeled off easily and there were no silks to pick off.

Bonnie from lower, slower Delaware
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